History Cookbook: Gold Cake
Baking became popular during the Interwar period; the lack of availability of some ingredients during WW1 had eased and people made the most of it.
Afternoon tea, Lyons Corner Houses and 'at homes' were all opportunities for sophisticated cakes, biscuits and sandwiches to be served.
Our recipe is from the ‘Calumet baking book: 89 recipes sure to succeed: London, 1920.'
For images of the cooking process see our Interwar Cooking Pictures.
With thanks to Cathy Flower-Bond of Tudor Tales and Pam McMillan of Time Travellers for their help with this podcast.
- ½ tsp baking powder
- 3 oz butter
- 1lb white plain flour
- 8 egg yolks
- ½ tsp lemon juice
- Two baking tins
- Mixing bowl
- Wooden spoon
- Weighing scales
- First sift the flour and add the baking powder, then sift again
- Cream the butter and sugar together
- Add the egg yolks and beat well until the mix goes paler and makes a stiff yellow cream
- Add a third of the flour mix, then add a third of the milk, beat until smooth and creamy
- Keep alternating thirds of flour with milk, beating until smooth and creamy
- It should coat the back of a spoon
- Add the lemon and stir
- Prepare two 9 inch tins with grease (butter) or line with parchment paper and cook at 350C for 30-40 mins
- When cool, assemble the cake with either whipped cream and jam or lemon curd and vanilla butter cream
- Spread vanilla butter cream or whipped cream over the top of the cake before serving
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Add a comment
|Name: J.F||17th October 2016|
|Name: Alex||10th January 2016|
|It was great|
|Name: Mot||5th July 2011|
|350C should be 350F, unless it gets cooked at 663 degrees F. You are quite right, the recipe has been altered to show this. Thanks. The Cookit Team|
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